Strawberries and Cream Pancakes

Strawberries and Cream Pancakes

What a great way to start the morning! Indulge yourself in tender pancakes layered with sweet berries and smooth cream.

Prep Time

15

Minutes

Total Time

20

Minutes

Makes

4

servings

3
cups sliced strawberries
1/4
cup sugar
2
cups Original Bisquick® mix
1
cup milk
2
tablespoons sugar
1
teaspoon vanilla
2
eggs
1 1/2
cups whipping (heavy) cream, whipped
  1. Mix strawberries and 1/4 cup sugar; set aside. Heat griddle or skillet over medium-high heat or electric griddle to 375°F; grease with cooking spray, vegetable oil or shortening. (Surface is ready when a few drops of water sprinkled on it dance and disappear.)
  2. Stir Bisquick, milk, 2 tablespoons sugar, the vanilla and eggs until blended. Pour by slightly less than 1/4 cupfuls onto hot griddle.
  3. Cook until edges are dry. Turn; cook until golden. To serve, layer pancakes, strawberries and cream. Makes 12 pancakes.
Makes 4 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success
Keep pancakes warm while you finish flipping. Wrap pancakes in aluminum foil and place in a 300ºF oven.
Variation
With so many fresh fruits available year-round, you don’t have to limit yourself to strawberries. Just imagine the possibilities: blueberries and cream, peaches and cream, bananas and cream. The choices are endless!
Success
For uniformly shaped pancakes, pour the batter from an ice-cream scoop or 1/4 cup measure.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 670
    • (Calories from Fat 360 ),
  • Total Fat 40 g
    • (Saturated Fat 21 g,),
  • Cholesterol 210 mg;
  • Sodium 950 mg;
  • Total Carbohydrate 70 g
    • (Dietary Fiber 4 g,
  • Protein 12 g;
Percent Daily Value*:
    *Percent Daily Values are based on a 2,000 calorie diet.